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Rabbit with Olive tapenade

Rabbit with Black Olive Tapenade

A delicious and aromatic recipe: Rabbit with Black Olive Tapenade.
Course Main
Cuisine French, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Manuela Zangara


  • 500 gms – 1.1 lbs. rabbit cleaned and cut in pieces
  • 40 gms – 3 tbsp butter
  • 100 ml – 3.4 oz. white wine
  • 50 ml – 1.7 oz. Cognac
  • Juice of ½ a lemon
  • 4 sage leaves
  • 2 tsp rosemary
  • 1 tsp thyme
  • ½ cup beef stock
  • 2 ½ tbsp black olive tapenade
  • Salt & Pepper to taste


  1. Put some water in a pot and bring it to a boil. Put the fire off and add the rabbit pieces to it. Keep it in the water for 30 minutes, then drain it and pat the pieces dry. This will remove any gamey/strong taste from it.
  2. Put the butter in a pot, add 2 sage leaves and 1 tsp of rosemary to it. Put it on the fire and let the butter melt. Add the dried rabbit pieces and the lemon juice and sauté for a couple of minutes. Now add the beef stock, white wine and Cognac, put the fire to low and let it cook until the rabbit is cooked through.
  3. In the meantime, mince the remaining sage and rosemary with the thyme. When the rabbit is ready, add the minced herbs and the black olive tapenade to it. Adjust with salt and pepper and stir well.
  4. Serve warm with some mash potatoes on the side.